After the leaves are finished steaming, place on a plate and let it drain. Take 1 leaf and place about 2.5-3 tablespoons of turkey rice "goop" onto the center of the leaf (where the stem is). Fold the bottom of the stem, then the right and left side of the leaf. Roll the top portion of the leaf into the section surrounding the mixture. Lay seam side down. Continue until you run out of mixture and leaves.

Cook for 1 hour at 375 degrees. I am leaving my cabbage uncovered so the leaves can dry out a bit. I am covering my cabbage rolls at about 30 minutes into the cooking time so that the leaves so not burn.

You can also make a tomato or sauerkraut sauce. I might use pureed sour kimchee (which reminds me a lot of tomato sauce) and some cheese for topping if I feel like it. Also, a simple lemon juice-olive oil sauce with a bit of sea salt would be fabulous, too!

I am going to freeze 6 and have 4 to in the refrigerator.

As for the leftover heads of cabbage... kimchee or sauerkraut!

Posted by: RedLilac, Sunday, September 11, 2011, 1:34pm; Reply: 1

I love cabbage rolls but I got sick last year after eating them at a fest. I thought they looked too light. Sure enough when I went back to ask the ingredients they rolled them in corn meal. Now at restaurants, I ask before ordering.

I wish I could taste your cabbage rolls. My mouth is watering.

Posted by: Drea, Sunday, September 11, 2011, 1:38pm; Reply: 2

Even though I'm a Warrior, the only ingredient that is an avoid on my swami is the red pepper flakes, as cabbage is a neutral, and most almost every other ingredient is either a superfood or diamond for me. So, thank you for posting the recipe (did you also add it to the recipe database?), and folks...don't be shy about looking for recipes that aren't "for" your GTD, because you may be surprised! :D

I love cabbage rolls but I got sick last year after eating them at a fest. I thought they looked too light. Sure enough when I went back to ask the ingredients they rolled them in corn meal. Now at restaurants, I ask before ordering.

The red pepper is a black dot for me. I did not use the Korean red pepper but I had some red pepper from a while back. I just threw in whatever I had on my spice rack.

You are welcome! I am looking for foods I can cook in huge batches so I do not have much to do during the week. I always have brown rice sourdough starter flour on my counter, ready to go, so I can pour some into a bowl, throw in an egg, some sea salt, a bit of rice flour, and agave syrup to make a pancake or crepe. I use the crepe as a wrap and put liver pate, veggies or whatever floats my fancy and throw it into my lunch box. I keep about 5-6 boiled eggs on hand, too.

I would have added bell peppers, broccoli, etc. and other veggies into the cabbage roll, too but I wanted to keep things simple this time. I will add it to the recipe database once I figure out how much of the spices I used! I just threw things into the mix.

Even though I'm a Warrior, the only ingredient that is an avoid on my swami is the red pepper flakes, as cabbage is a neutral, and most almost every other ingredient is either a superfood or diamond for me. So, thank you for posting the recipe (did you also add it to the recipe database?), and folks...don't be shy about looking for recipes that aren't "for" your GTD, because you may be surprised! :D

Posted by: san j, Sunday, September 11, 2011, 7:49pm; Reply: 5

Looks good. :D

Posted by: ABJoe, Sunday, September 11, 2011, 8:22pm; Reply: 6

I made a meal last week with similar ingredients.

I browned 1 lb. ground turkey, spiced with garlic powder and cumin to taste.Added 1/2 head cabbage, shredded as if for cole slaw.Essentially stir fry / steam until the cabbage is soft-crunchy.

I found recipes where they browned the turkey and onions before stuffing the cabbage leaves. Might try that next time. However, the recipe above is the quick and dirty way. ;D

I like the fact that the cabbage rolls are "neat little packages" and they can toted in a small container very easily. My friend prepared it with a sauce and without steaming the leaves before stuffing. The sauce was great but the leaves were so tough that you could not cut into it without a knife. Steaming the leaves made it soft enough to cut through with a fork - definitely great for a school lunch.

Posted by: san j, Monday, September 12, 2011, 1:05am; Reply: 8

And I like your recipe better than the ABJoe one because your rice is inside the roll with the turkey, bound with the egg: Classic. That's my taste, however. :)

Posted by: deblynn3, Monday, September 12, 2011, 1:14am; Reply: 9

PP your rice sourdough. Did you do it just as you would wheat? I'm planning on making my own sourdough bread, I was going to do rye, but the rice would be more compliant and is easier for me to get here. sourdough bread is usually moister this might work out well with rice flour since is usually make a dry bread.

PP your rice sourdough. Did you do it just as you would wheat? I'm planning on making my own sourdough bread, I was going to do rye, but the rice would be more compliant and is easier for me to get here. sourdough bread is usually moister this might work out well with rice flour since is usually make a dry bread.